Crunchy Corned Beef and Sauerkraut Croquettes Recipe

Crispy, golden-brown croquettes with a hearty corned beef and sauerkraut filling promise a delightful twist on classic comfort food.

These savory bites merge traditional flavors in an unexpected culinary adventure.

German and Irish cuisines dance together, creating a mouthwatering fusion that surprises and satisfies.

The tangy sauerkraut cuts through rich corned beef, delivering a perfect balance of textures and tastes.

Each croquette offers a crisp exterior that gives way to a tender, flavorful interior packed with robust ingredients.

The recipe brings together simple components that transform into an irresistible appetizer or main dish.

Dive into this delectable creation and experience a new way to enjoy familiar ingredients that will surely become a household favorite.

Corned Beef and Sauerkraut Croquettes Ingredient List

• Mashed Potatoes: Creamy foundation that binds all ingredients, choose a brand with smooth texture for best consistency.
• Beaten Egg: Acts as crucial binding agent, ensuring ingredients stick together perfectly.

• Corned Beef, Sauerkraut: Powerful flavor duo that delivers robust, traditional deli-style taste, select high-quality deli-cut corned beef and well-drained sauerkraut for maximum taste.
• Swiss Cheese: Adds rich, melty character with subtle nutty undertones, opt for freshly sliced cheese for best melting properties.

• Flour, Salt, Pepper: Essential seasoning blend for initial coating, use fine-ground flour for smooth application.
• Panko Crumbs: Creates irresistible golden, crunchy exterior, select Japanese-style panko for extra crispy texture.
• Eggs, Water: Helps breading adhere perfectly, choose fresh eggs at room temperature for better coating.

Prep Tools for Corned Beef and Sauerkraut Croquettes

• Large mixing bowl: Essential for combining ingredients and mixing filling.
• Fine mesh sieve: Perfect for draining sauerkraut and removing excess liquid.
• Cutting board: Needed for slicing and dicing corned beef and cheese.
• Sharp knife: Great for precise cutting of corned beef and Swiss cheese.
• Shallow bowls (3): Crucial for setting up breading station with flour, egg wash, and panko crumbs.
• Parchment paper: Helps prevent sticking when forming and placing croquettes.
• Medium saucepan or skillet: Ideal for deep frying croquettes.
• Wire rack: Allows excess oil to drain after frying.
• Wooden spoon or spatula: Useful for mixing ingredients and pressing sauerkraut.
• Thermometer (optional): Helps monitor oil temperature for perfect frying.

How to Fry Corned Beef and Sauerkraut Croquettes Right

• Potato Preparation

Cool down mashed potatoes by spreading them in a mixing bowl. Refrigerate while gathering other ingredients.

• Sauerkraut Handling

Squeeze out excess liquid from sauerkraut using a fine mesh sieve. Press firmly to remove moisture.

• Meat and Cheese Prep

Chop corned beef into small bite-sized pieces. Roughly cut Swiss cheese into smaller chunks.

• Breading Setup

Create three separate stations: one for seasoned flour, another for egg wash, and the last for crispy panko crumbs.

• Filling Creation

Mix cooled mashed potatoes with diced corned beef, drained sauerkraut, and chopped Swiss cheese. Combine thoroughly.

• Croquette Shaping

Roll potato mixture into small round balls. If mixture sticks, slightly dampen hands with water to make forming easier.

• Coating Process

Carefully coat each ball first in flour, then dip in egg wash, and finally roll in panko crumbs for a crispy exterior.

• Frying Adventure

Heat oil to medium-high temperature. Gently lower croquettes into hot oil, cooking until golden and crisp on all sides.

• Serving Suggestion

Place freshly fried croquettes on a wire rack. Serve immediately with tangy Thousand Island dressing for dipping.

Tweak Sauerkraut Tang or Spice Levels Your Way

• Make extra croquettes and freeze them uncooked on a baking sheet, then transfer to a freezer bag for quick future meals. Fry directly from frozen, adding 1-2 minutes to cooking time.
• Bake croquettes in a preheated 425°F oven for 20-25 minutes, turning halfway through for even browning. Spray with cooking spray to help achieve a crispy exterior.
• Add minced garlic, chopped fresh herbs like parsley or dill, or a dash of hot sauce to the potato mixture for an extra flavor kick that elevates the classic recipe.
• Swap traditional flour and panko for gluten-free alternatives like almond flour and gluten-free breadcrumbs to make this recipe accessible for those with dietary restrictions.

Serving These Croquettes with Dips or Slaw

• Deli-Style Platter Pairing: Create a gorgeous appetizer board with these croquettes as the star. Arrange them alongside crisp pickles, whole grain mustard, and thinly sliced cornichons for a classic deli-inspired presentation.
• Brunch Sensation Spread: Transform your weekend brunch by serving these croquettes with a light mixed green salad and a poached egg on top. The runny yolk adds an extra layer of richness that complements the crispy exterior.
• Cocktail Party Favorite: Slice the croquettes into smaller bite-sized pieces and serve on toothpicks for an elegant finger food. Pair with chilled craft beer or a zesty bloody mary for maximum flavor impact.
• Comfort Food Combo: Nestle these golden croquettes alongside a warm bowl of creamy tomato soup. The combination provides a satisfying contrast of textures and a nostalgic comfort food experience that feels like a warm hug.

Reheating & Storage Tips for Corned Beef Croquettes

• Smart Batch Cooking: Prepare a double batch of croquettes and freeze uncooked balls for future quick meals. Separate layers with parchment paper to prevent sticking, storing in airtight freezer containers for up to 3 months.
• Refrigerator Strategy: Cooked croquettes stay fresh in sealed containers for 3-4 days. Reheat in oven at 375°F for maximum crispiness, avoiding microwave to maintain original texture.
• Ingredient Prep Hack: Chop corned beef and grate cheese during weekend meal prep to streamline weeknight cooking. Store prepped ingredients in separate sealed containers in refrigerator for convenient assembly.
• Make-Ahead Magic: Create filling mixture up to 24 hours before cooking. Keep covered in refrigerator, allowing flavors to meld and develop deeper taste profiles. Roll and bread croquettes just before frying for best results.

Quick Recipe Overview

Prep Time:

Cook Time:

Total Time:

Calories: 320 kcal

Servings: 5

Crispy Corned Beef and Sauerkraut Croquettes

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Description

Crispy corned beef and sauerkraut croquettes blend Irish and German culinary traditions into golden-brown appetizers. Savory meat and tangy sauerkraut create delightful bites you’ll crave at any gathering.

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Ingredients

Scale 1x2x3x

• ½ pound (226.8 g) deli corned beef, sliced into ¼-inch dice
• 1 ½ cups shredded Swiss cheese
• 2 cups freshly mashed potatoes
• 1 cup lightly packed sauerkraut, drained well
• 2 large eggs
• ½ cup all-purpose flour
• 1 ¼ cups panko crumbs
• 1 tbsp water
• ¼ tsp salt
• 1/8 tsp black pepper
• Neutral oil for deep frying (canola or vegetable oil)
• Thousand Island Dressing for dipping

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Instructions

1. Potato Preparation: Create smooth mashed potatoes with minimal liquid, spread in mixing bowl to cool rapidly, then refrigerate while assembling remaining ingredients.
2. Ingredient Preparation: Thoroughly drain sauerkraut using fine mesh sieve, pressing out moisture. Dice corned beef into uniform quarter-inch pieces. Crumble Swiss cheese into coarse fragments.
3. Breading Setup: Arrange three shallow dishes – one with seasoned flour mixture, second with whisked egg, third with panko crumbs – creating efficient coating stations.
4. Mixture Fusion: Combine chilled mashed potatoes, diced corned beef, drained sauerkraut, cheese fragments, and beaten egg. Mix until ingredients integrate seamlessly, creating cohesive filling.
5. Croquette Shaping: Form consistent two-tablespoon spheres using moistened hands, ensuring compact and smooth texture. Maintain even size for uniform cooking.
6. Coating Process: Methodically roll each croquette through flour, egg wash, and panko crumb stations, creating crisp protective exterior.
7. Frying Technique: Heat oil to 350°F. Carefully submerge croquettes in small batches, frying 2-3 minutes until golden-brown, rotating midway for even crispness. Drain on wire rack to remove excess oil.
8. Serving: Present immediately with Thousand Island dressing for enhanced flavor experience.

Notes

• Potato Cooling Technique: Spread mashed potatoes in a wide bowl to accelerate cooling and prevent moisture buildup, ensuring a firm mixture for croquette formation.
• Moisture Management: Thoroughly drain sauerkraut to prevent soggy croquettes, using firm pressure to remove excess liquid completely.
• Uniform Cutting Strategy: Dice corned beef and cheese into consistent quarter-inch pieces to guarantee even distribution and balanced flavor in every bite.
• Breading Pro Tip: Keep hands slightly damp when shaping croquettes to prevent sticky mixture from clinging, and maintain smooth rolling technique for perfect spherical shapes.

• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 1g
• Sodium: 640mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 75mg